Abstract: Potato and flour were utilized as raw material for potato noodles making. Based on single- factor experiments,response surface optimization was carried out to optimize the technological parameter. The results showed that quality of potato noodles was most significantly affected by mashed potato,dietary alkali,wheat gluten and salt.The optimal formula was mashed potato 42.2%,wheat gluten 2.1%,salt 0.45%,dietary alkali 0.064%.It had excellent sensory qualities such as light yellow color,rich potato arom,the sensory evaluation score of mashed noodles was 92.86 under this conditions.